Some times I catch myself saying things I don’t really mean. Like “No, you finish the last bite of the ooey-gooey delicious dessert, I’m fine” or “Sure! Lasagna sounds great!” But the times that just shock me are when I find myself mechanically saying something I said as a child that’s no longer true like “No, I don’t like eggs.” When I catch myself doing that, I end up correcting myself in the same breath, wondering why I said it in the first place.
Folks. I do like eggs. In fact, I like them a lot. While I rarely want scrambled eggs, sometimes an omelet hits the spot. But more often than not, the kind of egg I really crave has a beautiful runny yolk. One that’s so yellow it’s almost orange. Oh, yes. Those I love.
Of course, I will be the first to admit that I haven’t always liked eggs. In fact, for years I just didn’t eat them. Then I discovered the joys of sunny side up eggs and all aversions were forgotten. A good runny yolk can really change everything.
These days, I am mildly obsessed with whole grain toast spread with mashed avocado and topped with an egg. It’s a bite of creamy, rich, nutty heaven.
I eat these with my hands, like a slice of toast, careful to let the egg drip onto the plate (where I naturally dip the bread into before taking another bite). For breakfast or lunch, these little open face egg sandwiches are the bomb diggity. And that’s an expression I don’t use lightly.
It should be noted that I am not alone in my runny egg and avocado topped toast delight. Paige has fallen for it too. To see her eyes sparkle at the mere thought of these open face egg sandwiches is ridiculously cute. She’s always been quite the egg lover, and the addition of avocado, another favorite, makes these a big breakfast fave for her. She has good taste. Clearly.
When making recipes where eggs play a prominent role, the eggs you use do matter. Well, sort of. Any eggs will be good, but if you want your eggs to be something truly special, it really makes a different if you use eggs fresh from a farm — ones that were hand plucked and packaged not long before you took them home. Bonus points if you know the chickens.
You’re probably wondering why and the answer is many reasons. For starters though, there is the taste. Fresh eggs are richer and creamier and just have more flavor. But there’s also the nutritional aspect. According to Sunset Magazine: “Besides flavor, pasture-raised eggs seem to be better for you too. Several studies suggest that they’re higher in omega-3s and vitamins A, B12, and E and lower in fat and cholesterol. ”
Now, I am not saying you shouldn’t stick to your favorite eggs from the grocery store — those are fine and do taste good. And they are cost-effective too. But if you have the opportunity to try some fresh eggs, give them a shot. It’s worth it.
Whole Grain Toast with Mashed Avocado and An Egg
2 slices whole grain bread (I love Pepperidge Farms 12-Grain, but any kind will do)
1/2 Haas avocado, fork mashed
4-5 drops lime juice (about 1/4 tsp)
salt and pepper, to taste
2 large eggs
Heat a nonstick skillet over medium heat on the stove.
While the skillet is heating, toast the bread. Also, combine the mashed avocado, lime juice, salt and pepper. Once the bread is toasted, spread half of the avocado mixture on each of the slices while it’s still hot. Set aside.
Spray the skillet with cooking oil spray. Break the eggs and add each to the skillet, keeping them separated (you may need to do them separately if your skillet is small like mine). Cook without disturbing until the white is almost set. Flip gently and cook for about 1 minute more. Place a hot cooked egg on each of the toasts. Sprinkle with additional salt and pepper, as desired.